Welcoming Ramadan in Egypt with lanterns, night callers

The most populous country in North Africa, Egypt is home to nearly 85 million Muslims and with the advent of Ramadan, the country takes on its own special routine.
Egypt is famous for its festivities and celebrations to mark the holy month, welcomed with lanterns (fanoos or fanous), fireworks and 'night callers'.
One of the most unique customs during the holy month is that the country is lit up with beautiful lanterns that trace its roots centuries back to the Fatimid Caliphate.
Children play with lanterns and sing songs in honour of the month. Children usually go shopping for lanterns with their parents with the advent of Ramadan.
Street decorations are also a major part of the holy month in Egypt, with the youth getting together to buy decorative materials, designing and decorating buildings and houses.
The night caller, or Al Mesaharaty, is another popular Egyptian tradition. He roams around the streets, banging on a small hand held drum, waking up people for suhoor. In some small villages they may even stand in front of each home and call each inhabitant by their name to wake them, as residents are all familiar with each other.
This custom has also spread to other Muslim countries, alerting Muslims to wake up and have suhoor. Although, the night callers do not take any payment for this service, it is customary to give them money or a gift at the end of the month.
Another popular Ramadan tradition in Egypt is the firing of the cannon. It signals the time for the beginning and ending of the fast. Even this practice has now spread across other Muslim countries.
As the holiest month of the Islamic year, men gather at mosques for taraweeh prayers and families and friends gather for iftar and suhoor.
Muslims buy nuts and delicacies before Ramadan to use as goodies or as filling for desserts, especially for kunafa and qatayef.
One of the most famous food items Egyptians consumed during Ramadan is Khoshaf, a kind of fruit salad made from a mix of dried figs, dates, raisins and apricots soaked in water. Qamar Eldin is a famous Ramadan drink in the country, made out of apricot fruit leather, and is served for iftar and suhoor. Other popular drinks include sweetened karkadey (hibiscus rose petals), Erq Sous (licorice), Humous (chick pea drink) and minted tea.
Some of the most important Egyptian dishes during Ramadan is the bean dish seasoned with olive oil and garnished with tomatoes and onions, vegetables zuchinni and eggplant, stuffed with a mixture of rice and ground meat and spices and a green leaf dish called mulukhiya.
The other is a soup of any kind. People usually end the fast with the soup, since they need something light to start the meal with. As is the custom in other Muslim countries, friends and family usually gather at homes or cafés to open their fast.

Recipe: Kunafa
Serves 12
Ingredients:
>             454g konafa pastry dough (can be found in most Middle Eastern grocery stores or markets)
>             227g butter, melted
>             355ml granulated sugar
>             237 ml water
>             1 lemon, juice of
>             2.46 ml rose water or 2.46 ml vanilla extract
>             59.14 ml blanched whole almond
>             118.29 ml golden raisin
>             473.18 ml walnuts, coarsely chopped (or 2 1/2 cups pistachios and omit raisins)
>             36.97 ml granulated sugar
>             9.85 ml ground cinnamon
>             453.59 g soft ricotta cheese (this is an alternative filling, if using ricotta omit the nuts, raisins, cinnamon and the 2 1/2 tbsp)
>             Butter, for buttering the pan
Method:
1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
2. Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.
3. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
4. If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)
7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
8. If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.
(source: Walid Nazzal , http://www.food.com/)